About 20 minutes before baking preheat your gas grill to 450 degrees, that is high-medium on mine. (We have not tried these recipes on charcoal grills. If you do, be careful that the temperature is even and that you check the bottom of the dough regularly for burning.)

Dust the surface of the refrigerated piece of dough with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Flatten the ball into a 1/2 inch round, using your hands and/or a rolling pin. Place the round into the prepared pie plate. Cover the dough with the toppings and let sit for 20 minutes, while your grill heats up.

Right before baking on the grill, drizzle with more olive oil and dimple the dough with your fingers. This will prevent the dough from rounding too much and pushing all of the topping off.

Place the pie plate directly on the grates. Shut the grill and allow to bake for about 15-20 minutes. It took about the same time as the chicken breasts to cook.

I made the Anadama Corn Bread recipe with home-milled cornmeal, leaving it to rise for two hours, then placed it into the refrigerator as directed. The very next day, I pulled out the dough to bake and noticed that it had a very strong aroma similar to what I remember the corn mash smelling at the Jack Daniel’s Distillery in TN! I baked the loaves anyway, allowed them to cool, then wrapped & refrigerated them. That was on Sunday and tonight when I went to cut-off a slice, the aroma of alcohol is even stronger and the taste is bitter. What could be the problem? My husband is calling it tipsy-bread! HELP!

That alone might decrease the alcohol (a by-product of yeast fermentation). Also, make sure you’re properly venting the container, especially during the first 48 hours of very-active fermentation. See if those two help…

Zoe and Jeff,
I met you both at a pizza class in Phoenix earlier this year. Just wanted to say thanks for your wonderful yeast dough techniques! I have 240 middle school students making your lean dough, buttermilk dough, and challah successfully everyday in class. We have made cinnamon rolls, pizza on a stick, na’an, monkey bread, focaccia, braided loaves, and today, English muffins. All great, all do-able, all in a toaster oven or on an electric griddle. Every student can mix the dough, let it rise, explain how that process works, cloak the dough balls and prepare accordingly. Thanks for changing our cooking lives.
Sincerely,
Rony in Las Vegas

I continue to enjoy your recipes. Last night I made the Blush Apple Tart with a modification. Don’t laugh but I was feeling a little lazy and doubtful about my ‘cream’ making skills. So I substituted marscapone for the cream. I used gala apples as they are a favorite in our home. I think the mandolin was key for the apples to be cooked at the same rate as the dough. It was so yummy.

They say it produces a far superior pizza crust compared to a stone or the Lodge cast iron pizza pan. Since I have become obsessed with making pizza at home since buying your books I was wondering if you have heard about or tried out this product.

Pam: Absolutely, shorter baking times for pizza (as little as 90 sec). As for loaves– must let the fire die down or it burns the outside of the loaf before the inside is finished. Figure no 475 for the loaf breads, and dont’ make such big ones.

I was considering making the master recipe from the Artisan Pizza cookbook using the Caputo 00 flour. Will using it require me to add more water or adjust any other ingredient? Or do I just follow the master recipe?
Thank you!
Beth

We’ve enjoyed using the “00” flour! Nice change of pace!
I have another flour question:
I have a sensitivity/intolerance to barley/malt barley and the such. In the Master Recipe, what flour or combination of flours could I use to replace the all-purpose flour, since all-purpose flours tend to contain barley flour in some form or fashion? Could I use a whole wheat pastry flour or a white whole wheat flour? Or a combination?
Thank you,
Beth

Which book are you baking from? White whole wheat flour behaves the same as regular whole wheat and can not be used in place of AP in our recipes, or the dough will be too dry. You can use it, but will need to add more water. I would recommend following the recipe for 100% whole wheat bread. Whole wheat pastry flour doesn’t contain enough gluten forming protein, so you will end up with a dough that is too wet and doesn’t have enough structure.

Zoe,
I was asking about the use of the flours for pizza crust making (I have all three books :)). I found the recipe for the whole wheat crust in the Artisan Pizza book. Is this the recipe to which you’re referring?
Thanks,
Beth